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Question: What is the best way to cook bison ribs? – From Jim in Washington D.C.

Answer:

Hi Jim,

YUM bison ribs are delicious all year round! Here are a few different ways that we recommend. One is bison ribs in the crock pot that may be best for cooking in the winter and also one for smoked ribs that you could do in your smoker in the summer. You choose which one you like the best. Happy bison cooking!

1 Set of Buffalo Testicles, referred to as “oysters” throughout the rest of this recipe
Cayenne Pepper
Flour
Olive Oil
Seasoned Salt and Pepper

Preparation:

Partially defrost oysters–this is very important. Using a sharp paring knife and wearing gloves, cut and peel the outer layer away from the oysters. They will peel and slice more easily if the oysters are partially frozen.

Slice into ¼” – ½” slices. Combine the flour, salt, pepper and cayenne pepper and roll pieces into the mixture. (If you slice them ahead of time, pat them dry with paper towels before rolling them in flour.)

Pan-fry for approximately 3 minutes or until a light crust forms. You can also use beer batter as a variation.

Mix the first 6 ingredients together and pour over steak. Let steak marinate for at least 30 minutes but no longer than 3 hours.

Grill over hot coals until blood comes to top. Flip steak and repeat. Take steak off grill.

Let it rest for 10 minutes. Do not overcook because steak will continue cooking after it is taken off the heat.

Slice steak very thin and diagonally against the grain.

This would be for a thin steak (width of less than 2 inches.) If the steak is thicker, grill each side until the meat appears seared. Do not overcook. This meat is excellent served rare to medium rare.

Question: What is the best way to cook bison ribs? – From Jim in Washington D.C.

Answer:

Hi Jim,

YUM bison ribs are delicious all year round! Here are a few different ways that we recommend. One is bison ribs in the crock pot that may be best for cooking in the winter and also one for smoked ribs that you could do in your smoker in the summer. You choose which one you like the best. Happy bison cooking!

1 Set of Buffalo Testicles, referred to as “oysters” throughout the rest of this recipe
Cayenne Pepper
Flour
Olive Oil
Seasoned Salt and Pepper

Preparation:

Partially defrost oysters–this is very important. Using a sharp paring knife and wearing gloves, cut and peel the outer layer away from the oysters. They will peel and slice more easily if the oysters are partially frozen.

Slice into ¼” – ½” slices. Combine the flour, salt, pepper and cayenne pepper and roll pieces into the mixture. (If you slice them ahead of time, pat them dry with paper towels before rolling them in flour.)

Pan-fry for approximately 3 minutes or until a light crust forms. You can also use beer batter as a variation.

Mix the first 6 ingredients together and pour over steak. Let steak marinate for at least 30 minutes but no longer than 3 hours.

Grill over hot coals until blood comes to top. Flip steak and repeat. Take steak off grill.

Let it rest for 10 minutes. Do not overcook because steak will continue cooking after it is taken off the heat.

Slice steak very thin and diagonally against the grain.

This would be for a thin steak (width of less than 2 inches.) If the steak is thicker, grill each side until the meat appears seared. Do not overcook. This meat is excellent served rare to medium rare.